Thanksgiving Recipe Contest winner announced!

2013-11-22T09:56:09Z2013-11-26T11:49:15Z

Heather's recipe

Marla's recipe

David's recipe

HORRY COUNTY, SC (WMBF) – Thanksgiving time is here! We asked our viewers to send us their favorite recipes, and we were floored by the response! Dozens of you sent in your recipes, and we practically have enough to fill a cookbook!

One lucky winner was chosen to receive a $100 gas card for their recipe, and that winner is: Joanne Sellers with her recipe for Sweet Potato Souffle! Congratulations Joanne! Check out her recipe below.

You can still share your recipes with us on our Facebook fan page, or email them to news@wmbfnews.com. We will continue to add them to our recipe slideshow!

Heather, David and Marla have all shared their favorite recipes to get the ball rolling. Below their recipes are the recipes submitted from our viewers.

WINNER:

SWEET POTATO SOUFFLE, from: Joanne Sellers

3 CUPS MASHED SWEET POTATOES

1 CUP GRANULATED SUGAR

1/2 TEASPOON SALT

2 EGGS, WELL BEATEN

3/4 STICK OF MARGARINE

1/2 CUP MILK

1 TEASPOON VANILLA

1/2 TEASPOON CINNAMON

BOIL PEELED POTATOES UNTIL TENDER. MASH AND ADD REMAINING INGREDIENTS AND MIX WELL WITH MIXER. POUR INTO GREASED BAKING DISH (9 X 13) SIZE. COVER WITH THE FOLLOWING TOPPING:

1. Put your cranberries in a food processor. You could also, just chop them up. 2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out. 3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste. 4. When you are ready to serve, place your cream cheese bricks on a plate. 5. Spread the cream cheese out as evenly as you can. 6. Pour your cranberry mixture over the cream cheese. 7. Spread it all around. 8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

David Klugh's favorite Thanksgiving recipe:

MAPLE CHEESECAKE with CRANBERRY MAPLE SAUCE

This is a rustic looking cheesecake that I've been serving at Thanksgiving for years. It's a real crowd pleaser. Make sure to press the crust all the way up the sides of the spring-form pan so that it towers over the filling and kinda curls inward. Dollop the a little of the cranberry maple sauce in the center for a beautiful, tableside presentation.

4 cups cubed sour dough or French bread (you may need to add more to thicken dressing)

1/2 cup minced fresh parsley

salt and pepper, to taste

3 TBL sage

2 large eggs, lightly beaten

1 quart shucked oysters, drained, reserve liquid

Preparation:

Preheat oven to 350°.

in a large skillet over medium-low heat, breakup sausage and fry add onions Sauté onions and celery until tender, not browned.

Add chicken stock. Bring to a slow boil

Add cornbread and bread to the pot til most of the liquid is obsorbed add oyster liqueur to the pot here is where you may need to add a little more bread depending on the way you like your dressing Add beaten eggs and Gently stir in the oysters add the sage

Pat the mixture into a large lightly buttered rectangular baking pan . Dot with butter and bake about 45 minutes, until golden brown and set in the center.

Note: you can use all bread and no cornbread for a Maryland oyster dressing

Pumpkin Dessert, from Dee Clemans

15 ounce can plain pumpkin

12 ounce can of evaporated milk

3 eggs

l C regular sugar

4 teaspoons of pumpkin pie spice

l box yellow cake mix

3/4 C or l 1/2 sticks of butter

l l/2 C chopped pecans

Grease a 13 x 9 pan with shortening. Combine first five ingredients

and mix well with electric mixer. Pour into 13 x 9 pan. Sprinkle over

this mixture the dry yellow cake mix on top (do not mix in). Drizzle

melted butter on top of cake mix and top with pecans. Bake for

one hour at 350 degrees. cool and serve. Enjoy!

PUMPKIN CRUNCH, from: Angela Barwick

1 – 15 oz can pumpkin

1 – 12 oz can evaporated milk

1-1/2 cup sugar

3 eggs beaten

1-1/2 tsp cinnamon

Combine above ingredients and pour into 13x9 inch greased pan

1 yellow cake mix

1 cup melted butter

Sprinkle cake mix over top of mixture, pour melted butter over top. Bake at 350 degrees for 1 hour, 10 minutes. Really good when served warm from oven

Arrange sweet potatoes and apricot halves in a greased 13 x 9 inch baking dish, cutting up any extra large apricots, and set aside. In a saucepan, combine sugar, cornstarch, salt, cinnamon. Stir in syrup or juice from apricot can, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat.

Stir in butter and pecans. Pour over sweet potatoes and apricots. Bake, uncovered, at 350º for 20-25 minutes, or until heated through. Serves 8- 10.

NOTE: This dish can be assembled the day before and baked while the turkey rests. It is great for pot luck dinners too. There will be NO leftovers!

5 Minute No Bake Pie, from: Lisa Joyner

This will be gone in a flash a no fail crowd pleaser

10" Graham Cracker Pie Shell

6 oz of Sour Cream

2 tablespoons of sugar

20 oz crushed pineapple or blueberry or strawberry pie filling

Cool Whip

Vanilla Instant Pudding

Directions:

Pour the instant pudding mix in a bowl then add the 2 tablespoons of sugar. Add the crushed pineapples or the other fruit choices, then add the sour cream. Mix it all together well then pour in the graham cracker pie shell. Put the cool whip on top then put it in the refrigerator once it is chilled it will be ready to serve.

• On a floured surface, kneed dough until smooth. Put dough into greased bowl; grease top of dough. Cover and let rise in a warm place until dough is doubled, about 45 minutes.

• Punch down dough and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread evenly with ½ of the mixture of brown sugar and cinnamon. Roll up like a jelly roll and cute into slices, about 1 inch thick.

• Butter a 13 x 9 x2 inch pan. Pour nuts into bottom of pan and sprinkle with remaining brown sugar mixture. Place slices, cut side down in pan. Cover and let rise until doubled.

• Bake for 20 to 25 minutes.

• Let cool for 10 minutes, then un-mold and cool on rack nut side up.

My Mom's sweet tater n apple layered casserole, from: Lois Rycx

....yummmmmmmm.....

Slice sweet potatoes into rounds, not too thin or thick....Blanche in boiling water a few seconds n drain....pat dry.....

Core Granny Smith apples n slice same thinness.....put into acidulated water (lemon juice squeezed into water!) so they won't turn brown...pat them dry when you assemble casserole...

Grease deep round dish or casserole...I save calories by using Pam....this way I can eat some dessert!!!

Layer sweet potatoes, then apples, add handful tr two of crushed up corn flakes....sprinkle with cinnamon and brown sugar...I use Splenda...again. I want to eat dessert!!!! Can spray this layer with Pam, or use butter dotted on it...keep on layering and push down to scrunch it all together...

Finish with layer of corn flakes n cinnamon sugar mix....butter or spray top with Pam...

Put on rimmed pn...pour milk down the sides..again, I use skim milk.....come up about 1/3 of way casserole...cover with foil n bake 350 until knife goes through easily....remove foil last 10-15 minutes to brown top layer.......can eat warm or at room temp.....delicious as leftover squoosed onto turkey sandwich!!!

Enjoy...and happy turkey day!!

Gobble until you wobble!!!!!

Eggnog Cookies, from: David Wicker

Here is one of my favorites from northern Maine.

2-1/4 cups flour

1 tsp. baking powder

1/2 tsp. cinnamon and nutmeg

1-1/4 cups sugar

1-1/2 sticks butter, room temperature

1/2 cup eggnog

1 tsp. vanilla

2 large egg yolks

Mix the flour, baking powder, cinnamon and nutm eg together. In a separate bowl, cream the sugar and butter. Add the eggnog, vanilla and egg yolks. Mix well. To this, add the dry mixture. Mix just to combine (do not over mix).

Preheat oven to 450. Place turkey on rack in roasting pan and rub with melted butter. Pour boiling water around turkey, cover pan tightly, and cook 2 hours for 14 pounds or less, 2 1/2 hours for more than 14 pounds. After cooking time turn off heat, but DO NOT OPEN OVEN DOOR. Leave turkey in closed oven overnight (8 hours). Turkey will be ready to slice and refrigerate the next morning, with plenty of drippings for gravy

This procedure results in a turkey that is extremely moist and so tender that it isn't really suitable for formal carving. the method is so easy, however, that you'll find yourself serving turkey all year round, not just during holidays.

Thank you for considering my recipe Been cooking this for years really easy and good quartered moist and juicy.

Happy Thanksgiving I watch your news everyday.

Cheesy Vegetables, from: Sheila Osiecki - Surfside Beach

2 bags of microwave broccoli cauliflower carrots

1 can corn

1 can green beans

2 cans cheese soup

1 lg sour cream

season salt

2 bags shredded Velveeta cheese

pepper

Microwave baged vegetables all but 3 minutes, mix soup, sour cream and1 bag cheese and 2T season salt in bowl , add all vegetables, add to casserole dish and add rest of cheese to top and sprinkle with season salt and pepper. Don't worry about calories! Vegetables always taste better with cheese.

Cranberry Salad, from: Arlene Ashburn

Prepare 2 small package of red Jell-O with 3 cups hot water. Chill until soft set

Heat a large skillet on medium heat, cook bacon until it just becomes brown around the edges, stir occasionally. Add onions and cook until softened and start to brown.

Add garlic, salt and pepper, sugar, maple syrup and hot sauce. Cook until the garlic become fragrant about a minute or two. Add vinegar, bring to simmer and reduce by half, stir and scrape any bits from the bottom of the pot.

Add collard greens and chicken broth and bring to simmer. Reduce heat, cook and stir occasionally until the collard greens have wilted and lost some of their brightness…45-60 minutes. Season to taste with additional vinegar, hot sauce and sugar, serve with the pot liquor (juices)!

This should serve 6-8 people.

EASY HOLIDAY LOW-CAL BERRY COBBLER, from: Leslie Kregloe

1 (12-ounce) can diet lemon-lime soda

1 box white cake mix

2 (16-ounce) bags frozen berries

Preheat oven to 350 degrees F

Place both bags of frozen fruit into a greased 13 x 9 inch baking dish (do not thaw berries)

Check out these favorite Thanksgiving recipes from our anchors, and submitted by our viewers for a chance to win a $100 gas card. E-mail yours to news@wmbfnews.com or post them on our Facebook page.More >>